Abat(s): organ meat(s). Abati(s): giblet(s) of poultry or game fowl. Abondance
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QQuasi (de veau): standing rump (of veal). Quatre épices: spice blend of ground ginger, nutmeg, white pepper, and cloves. Quatre-quarts: four quarters; pound cake made with equal weights of eggs, flour, butter, and sugar. Quenelle: dumpling, usually of veal, fish, or poultry. Quetsche: small purple Damson plum. Queue (de boeuf): tail (of beef;oxtail). Quiche lorraine: savory custard tart made with bacon, eggs, and cream. RRâble de lièvre (lapin): saddle of hare (rabbit). Raclette: rustic dish, from Switzerland and the Savoie, of melted cheese served with boiled potatoes, tiny pickled cucumbers, and onions; also, the cheese used in the dish. Radis: small red radish. Radis noir: large black radish, often served with cream, as a salad. Rafraîchi: cool, chilled, or fresh. Ragoût: stew; usually of meat. Raie (bouclée): skate or ray, found in the English Channel, Atlantic, and Mediterranean. Raifort: horseradish. Raisin: grape; raisin. de Corinthe: currant. de Smyrne: sultana. sec: raisin. Raïto: red wine sauce that generally includes onions, tomatoes, garlic, herbs, olives, and capers, usually served warm over grilled fish; specialty of Provence. Ramequin: small individual casserole. Also, a small tart. Also, a small goat's-milk cheese from the Bugey, an area in the northern Rhône valley. Ramier: wood or wild pigeon. Râpé: grated or shredded. Rascasse: gurnard, or scorpion fish in the rockfish family; an essential ingredient of bouillabaisse, the fish stew of the Mediterranean. Ratafia: liqueur made by infusing nut or fruit in brandy. Ratatouille: a cooked dish of eggplant, zucchini, onions, tomatoes, peppers, garlic, and olive oil, served hot or cold; specialty of Provence. Ratte: small, bite-size potatoes, often used for purées. Ravigote: classic thick vinaigrette sauce with vinegar, white wine, shallots, and herbs. Also, cold mayonnaise with capers, onions, and herbs. Raviole de Royans: tiny ravioli pasta filled with goat cheese, from the Rhône-Alpes. Ravioli à la niçoise: square or round pasta filled with meat and/or swiss chard and baked with grated cheese. Reblochon: smooth, supple, creamy cow's-milk cheese from the Savoie in the Alps. Réglisse: licorice. Reine-Claude: greengage plum. Reinette, reine de: fall and winter variety of apple, deep yellow with a red blush. Religieuse, petite: nun; a small version of a classic pastry consisting of two choux puffs filled with chocolate, coffee, or vanilla pastry cream, placed one on top of another, and frosted with chocolate or coffee icing to resemble a nun in her habit. Rémoulade (céleri): sauce of mayonnaise, capers, mustard, herbs, anchovies, and gherkins; (dish of shredded celery root with mayonnaise). Repas: meal. Rhuharbe: rhubarb. Rhum: rum. Rigotte: small cow's-milk cheese from the Lyon region. Rillettes (d'oie): minced spread of pork (goose); can also be made with duck, fish, or rabbit. Rillons: usually pork belly, cut up and cooked until crisp, then drained of fat; also made of duck, goose, or rabbit. Ris d'agneau (de veau): lamb (veal) sweetbreads. Rissolé: browned by frying, usually potatoes. Riz: rice. à la impératrice: cold rice pudding with candied fruit. complet: brown rice. de Camargue: nutty, fragrant rice grown in the Camargue, the swampy area just south of Arles in Provence. sauvage: wild rice. Rizotto, risotto: creamy rice made by stirring rice constantly in stock as it cooks, then mixing in other ingredients such as cheese or mushrooms. Robe des champs, robe de chambre (pommes en): potatoes boiled or baked in their skin; potatoes in their jackets. Rocamadour: village in southwestern France which gives its name to a tiny disc of cheese, once made of pure goat's or sheep's milk, now generally either goat's milk or a blend of goat's and cow's milk. Also called cabécou. Rognonnade: veal loin with kidneys attached. Rognons: kidneys. Rollot: spicy cow's-milk cheese with a washed ochre-colored rind, in small cylinder or heart shape; from the North. Romanoff: fruit, often strawberries, macerated in liqueur and topped with whipped cream. Romarin: rosemary. Rondelle: round slice--of lemon, for example. Roquefort: disc of blue veined cheese of raw sheep's milk from southwestern France, aged in village of Roquefort-sur-Soulzon. Roquette: rocket or arugula, a spicy salad green. Rosé: rare; used for veal, duck, or liver. Also, rose-colored wine. Rosette (de boeuf): large dried pork (beef) sausage, from area around Lyon. Rôti: roast; meat roast. Rouelle: slice of meat or vegetable cut at an angle. Rouennaise (canard à la): in the style of Rouen; (classic dish of duck stuffed with its liver in a blood-thickened sauce). Rouget barbet, rouget de roche: red mullet, a prized, expensive rock-fish, with sweet flesh and red skin; its flavorful liver is reserved for sauces. Rouget grondin: red gurnard, a large, common rockfish, less prized than rouget barbet. A variety of galinette. An ingredient in bouillabaisse. Rougette: a small red-leafed butterhead lettuce, specialty of Provence. Rouille: mayonnaise of olive oil, garlic, chile peppers, bread, and fish broth; usually served with fish soups, such as bouillabaisse. Roulade: meat or fish roll, or rolled-up vegetahle soufflé; larger than a paupiette, and often stuffed. Roulé(e): rolled. Roussette: dogfish, also called salmonette because of its pinkish skin, found on the Atlantic coast. Good when very fresh. Roux: sauce base or thickening of flour and butter. Rove: breed of goat; also small round of Provencal soft goat's cheese, fragrant with wild herbs. Royale, à la: royal-style; rich classic preparation, usually with truffles and a cream sauce. Rumsteck: rump steak. Russe, salade à la: cold mixed salad of peas and diced carrots and turnips in mayonnaise. 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